We’re seeing the light at the end of the tunnel as far as coffee picking goes. Last week I got up early, made a pot of coffee, took a cup outside with me and started picking coffee berries. Early morning picking is nice, it’s way cooler. Meanwhile, my husband was busy roasting some of our coffee. As I stood there picking, sneaking sips of coffee, the smell of roasting coffee lingering in the air was my motivation. It’s been a long season, and while there are a few trees in the new field that are still flowering, for the most part, the trees are getting thinned out quickly. It feels good to see an end. During the season, we pick coffee every weekend. It will be nice when we don’t have this chore to do, although I’m sure another one will quickly fill the void.
Our citrus trees are all fruiting and are starting to ripen. Our Meyer lemon tree is loaded. I recently had some dried lemons from Trader Joes that were delicious, so I decided to try and make my own. The Trader Joe variety is sweetened. There were a number of recipes on line, and I tried the simplest recipe I could find. It may have not been the best choice. The lemons were sliced thin, de-seeded, and sprinkled with sugar. I was supposed to bake them at 275 degrees for 30 minutes, but 30 minutes later, they were no where to being done. I upped the temperature and cooked them a little bit longer. They’re cooling now. I took a bite, it’s okay, definitely not the Trader Joe taste I was looking for. I think I going to have to try a different recipe. I have a ton of lemons, enough to experiment with, so hopefully the next batch will be better.